Bring vinegar, sugar and oil to a boil and pour over corn, green beans, English peas, pimento and onion; toss lightly. Marinate in refrigerator, then serve cold or reheat and serve warm.
ombine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes
Marinate the first four ingredients for a minimum of four hours.
After marinating, drain off Italian dressing and add mayonnaise.
The mayonnaise should be just enough to coat the salad.
Chill.
Add the cheese and bacon just prior to serving. This recipe can be used as a salad or a dip with frito corn chips.
Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.
Mix vegetables together.
Make marinade of sugar, vinegar, salt and oil; pour over vegetables.
Refrigerate for 3 or 4 hours. Keeps 2 weeks refrigerated.
Tastes best if made 2 or 3 days before serving.
Slice green onions.
Discard green part and use white sliced part only.
Combine with all other ingredients.
Chill several hours or overnight.
In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
In a seperage jar or bowl, mix together dressing ingredients.
Pour dressing onto sladad and mix together. Place tight fitting top on bowl and refrigerate for at least 2 hours.
While salad is in the refrigeragor the 2 hours, reach in about every 30 minutes or so and give the bowl a shake upside down to help the dressing cover all the veggies.
Serve cold with a slotted spoon.
Pour dressing.
Mix the above and marinate in 1/8 cup wine vinegar and 1/2 cup vegetable oil.
Chill thoroughly. Better if made the day or two days ahead of time.
Fry bacon until crisp, drain and crumble.
Blanch lima beans in lightly salted boiling water about 5 minutes or until crisp-tender. Blanch corn in unsalted boiling water until crisp-tender, 3-5 minutes. As vegetables complete cooking, drain in colander and rinse under cold running water to stop cooking and refresh the vegetables.
Combine beans, corn, scallions, bacon, mayonnaise and vinegar. Toss to coat and add salt and pepper to taste. Refrigerate 2 to 4 hours for flavors to blend.
Drain corn.
Mix corn, pepper, onion, celery and pimento.
In separate bowl, mix oil, vinegar and sugar.
Pour over corn mixture and marinate 24 hours.
Serve chilled.
Mix all together and serve.
Blend.
Boil these ingredients and pour over vegetables. Refrigerate overnight.
Will keep 2 weeks in refrigerator.
Combine all ingredients.
Salt and pepper to taste.
Cover and chill for several hours.
Excellent served with meat, poultry or fish.
Place the shoepeg corn and fresh corn into a large pot with
Combine all ingredients; salt and pepper to taste.
Cover and chill for several hours.
Place vegetables into a large bowl.
Bring vinegar and sugar to a boil in a small saucepan until sugar is melted. Add oil.
Pour over vegetables.
Add salt and pepper to taste.
Mix first 5 ingredients, then mix vinegar and Miracle Whip together and pour over corn mixture.
Mix well.
Chill and serve. This is a great \"mix ahead\" dish for potluck dinners or salad luncheons.
Will keep several days in refrigerator.
Pour liquid over corn; blend well.
Let set overnight.
When ready to serve, drain completely of liquid in a colander.
Serve cold.
Remove seeds and dice (about the same size as corn kernels); cucumber, bell peppers, tomato and onion.
Combine corn, mayonnaise, lemon juice, and salt and pepper in a bowl. Stir well.
Add tomatoes and green onions and mix gently.
Cover and refrigerate over night.
When ready to serve, give it a good stir and then watch it disappear from sight!